In a small skillet, saute the onion and green pepper in oil until crisp-tender. add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, buffalo wing sauce, salt and pepper. Stir in onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-inch circle. Cut with a floured 3-inch biscuit cutter. Remove excess dough and reroll the scraps. Repeat with remaining pastry.

Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal. Place 2 inches apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400 degrees for 9 to 12 minutes or until golden brown.

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Meanwhile in a small saucepan, bring cream to boil. Reduce heat; simmer uncovered for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas.

Cooking fascinated her at a young age. At first, Sharon Langley watched her mother then went out on her own.

"I cooked with my mom, (Rose Cosat). (I) usually baked things," Langley said. "As I got older in the summer time, I used to make lunch for my dad when he came home from work."

It wasn't always just sandwiches either. She cooked entrees, which included tacos, goulash and other quick meals.

"I just watched and paid attention," Langley said. "I always loved cooking and I was a natural."

Back then, it was not normal to follow recipes to make various dishes.

"I learned how to cook without recipes," Langley said. "It was a handful of that and a handful of this."

While growing up, she also worked in various restaurants, including when she lived in Taos, N.M., where the chefs prepare various entrees. She watched and asked them questions about various techniques.

"I like to experiment with a lot of different (foods)," Langley said. "From living in Taos, I can cook Mexican food pretty (well). I've always had a love for Italian food and German food, stir frys. I'm all over the board."

With her versatility, she has helped to expand the catering menu to suit the wants of the community.

"If somebody needs something special, we're able to do it," Langley said. "On a couple occasions, people have asked for things we didn't have on the menu. We were able to do it (for them). I can look at a recipe and figure it out."

Recently, she launched a chicken cordon bleu lasagna and blackened chicken pasta, as well as clam chowder and clam tomato bisque soup.

"It's all made from scratch," Langley said. "We don't just open a can."

When she sees a recipe that looks good, she personalizes it by changing some things and making it her own.

"Usually, they work out well then there are times they don't," Langley smiled. "If it calls for butter, use butter. Don't use that margarine (stuff). If it calls for a liquor, use liquor. Don't substitute."

In 2006, Langley enrolled in culinary school, where she became a chef, a pastry chef and a hospitality manager. Since then, she has become the catering chef for Pizza Madness, where she has expanded the number of items to offer the customers. She also creates the daily lunch specials at the restaurant. The catering menu is varied, including everything from roasted chicken in garlic cream to shrimp and sausage gumbo, from teriyaki meatballs to homemade lasagna and much more.

"Everything that I do is made with love, whether I'm cooking for my family or for our customers," Langley said.

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